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Protein granola bowl with coconut yogurt, granola clusters, fresh blueberries, and a drizzle of maple syrup, with additional granola clusters and ingredients nearby.

High-Protein Granola Bowl Recipe (No Sugar)

Patricia Granek
Our high-protein granola bowl recipe combines the nutty flavors of buckwheat and oats with a mix of dried fruits and seeds for a deliciously crunchy, protein-rich, healthy breakfast. Made with no added sugar, our homemade protein granola bowls are perfect for busy mornings. Gluten-free and easy to customize with your favorite toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, Gluten-free
Servings 6 servings
Calories 374 kcal

Ingredients
 

Homemade Granola

  • 1 cup old fashioned rolled oats gluten-free
  • ½ cup buckwheat groats 1 cup cooked and cooled
  • ¼ cup pumpkin seeds
  • ¼ cup coconut flakes
  • ¼ cup chia seeds
  • ¼ cup dried dates chopped
  • ¼ cup maple syrup
  • 2 tablespoon coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon dried ginger
  • ¼ teaspoon ground cloves optional

Granola Bowl

  • 1 cup vegan greek yogurt (or dairy yorgurt)
  • ¼ cup blueberries

Suggested toppings

  • 1 tablespoon maple syrup optional
  • mint leaves chopped
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prepare the Buckwheat: Rinse the buckwheat groats under cold water. Then bring 1 cup of water to a boil, add the buckwheat, reduce heat, and simmer for about 10-12 minutes until tender. Drain any excess water and let the buckwheat cool completely.
  • Preheat The Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  • Make Your Homemade Granola: In a large bowl, mix the granola ingredients along with the cooked buckwheat, then mix well until evenly combined.
  • Spread on Baking Sheet: Spread the mixture evenly on the baking sheet. Gently press your spoon into the granola to help get an even bake.
  • Bake and Cool: Bake for 25-30 minutes, until golden brown and crispy. Let the granola cool completely before breaking it into clusters.
  • Assemble the Granola Bowl: Into a serving bowl, add ½ cup of yogurt (or milk) as the base. Sprinkle a generous amount of the granola into the bowl, then add your selected toppings. Garnish with some fresh mint and a drizzle of maple syrup.
  • Serve immediately for a refreshing, protein-packed breakfast or snack.

Notes

Storage: Store granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed bag or container for up to three months.
Main Recipe Tip: For extra crunch, press the granola mixture firmly onto the baking sheet before baking and let it cool completely on the sheet.

Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 43gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 262mgPotassium: 242mgFiber: 6gSugar: 21gVitamin A: 116IUVitamin C: 4mgCalcium: 255mgIron: 2mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !